YOGURT PACKETS RECIPES

Steps:

• Pour 1 quart of milk into your Instant Pot
• Turn the valve to the “pressure” setting
• Hit the “YOGURT” button until it says “BOIL." Wait until the “BOIL” cycle is complete
• Release the pressure valve (either natural or quick release is ok)
• Open the Instant Pot
• Cool your milk to 115 degrees (life hack - stir the milk with a frozen water bottle to expedite the process)
• Add 1 yogurt packet into the yogurt maker and stir thoroughly
• Hit the “YOGURT” button again until it says 8 hours, then hit the “+” button until it says “12."
• Check frequently between hours 8 & 12 by tilting the pot gently. If the yogurt moves away from the side of the pot in one mass instead of running up the side, it is finished culturing.
• Once the yogurt has set or at the end of 12 hours, cover it and allow it to cool for 2 hours at room temperature.
• After 2 hours, refrigerate the yogurt for at least 6 hours before consuming.
• If your activation batch doesn’t set in 12 hours, that’s ok! Remember to reserve 2-3 tablespoons of your runny batch to inoculate your next batch and use the rest as you’d use buttermilk - in biscuits, salad dressing, pancakes, etc.
• For successive batches, follow steps 1-11, except add 2-3 tablespoons of yogurt from your previous batch instead of a starter packet.

Steps:

• Pour the milk into a pot and bring to a boil, stirring occasionally to prevent sticking. Reduce heat and simmer, about 10 minutes; do not let it boil over.
• Remove pot from heat and allow to sit for 30 to 60 minutes. Dip your finger into the milk every once in a while to determine when you can leave your finger in the milk for 10 to 15 seconds without burning. Pour in the yogurt; there is no need to stir.
• Put the lid on the pot and carefully wrap a blanket around it. Place the wrapped pot in a slightly warm place where it will be undisturbed for 6 to 10 hours; overnight is best. Transfer to the refrigerator to allow the yogurt to continue to thicken.